Taste of Home Simple & Delicious August/September 2010, p. 15
4 cups
fresh baby spinach
1 garlic
clove, minced
2 tsp.
plus ¼ cup olive oil, divided
½ cup
garlic-herb cheese spread
2/3
cup plus ¼ cup seasoned bread crumbs, divided
½ tsp.
salt, divided
4
boneless skinless chicken breast halves (5 oz. each)
1 egg,
beaten
¼ tsp.
pepper
In a large skillet, saute spinach and garlic in 2 tsp. oil
until spinach is wilted.
The recipe makes more stuffing than is necessary. But if you keep it aside it can be a nice little side dish for a different meal! |
Remove from the heat. Stir in the cheese spread, 2/3
cup bread crumbs and ¼ teaspoon salt.
I wasn't sure what they meant by "cheese spread," so this is what I used. It was delicious. |
Cut a pocket in the thickest part of each
chicken breast; fill with spinach mixture. Secure with toothpicks.
Stuffed full to bursting! I just forgot to buy toothpicks. |
Place egg in a shallow bowl. In another shallow bowl,
combine the pepper and remaining bread crumbs and salt. Dip chicken in egg,
then coat with bread crumb mixture.
All gussied up. |
In a large skillet over medium heat, cook chicken in
remaining oil for 6-8 minutes on each side or until a meat thermometer reads
170F.
Watch these - it's hard to get them to cook all the way around so you may need to jostle them a little. |
Discard toothpicks before serving.
Yay! Served with from-a-package yellow rice. |
My Rating: 5/5 "I loved this. The meat is juicy, the stuffing is awesome, and the combination of the two is just wonderful. Plus it looks super-cool!"
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